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Best Cook: Italian Pot Roast and More

Pot roast, cheese crackers, and tomato sauce

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Courtney Hunter of Jamestown, RI, learned to cook in Italy and it shows in her exquisite crossover recipes, like Yankee Stracotto, or Italian Pot Roast.

Read more about Courtney and find her recipe for pot roast ravioli.

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Yankee Stracotto (Italian Pot Roast)

Meat Recipes

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Preparation Time: 40 minutes

Start to Finish Time: 3 hours

Yield: 6 servings plus leftovers

• 1 4- to 6-pound chuck roast
• Kosher or sea salt and freshly ground black pepper
• 1 tablespoon flour
• 2 tablespoons olive oil
• 2 onions, chopped finely
• 1 carrot, chopped finely
• 1 celery rib, chopped finely
• 2 garlic cloves, minced
• 1 large shallot, minced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 can whole peeled tomatoes, crushed by hand or chopped, juices reserved
• 1 tablespoon tomato paste
• 2-1/2 cups red wine (inexpensive but hearty)
• 1 cup beef broth
• 2 to 3 baking potatoes, peeled, cubed into large chunks
• 1 bag carrots, peeled, cut into 1-1/2-inch pieces
• 1 bag frozen pearl onions

Heat oven to 300 degrees. Pat the roast dry and season well with salt and pepper. Dust with flour on all sides. In a Dutch oven over high setting, heat oil and brown roast on all sides. Remove to a platter.

Add onions, carrot, and celery to pot (use additional oil if necessary), and sauté 3 minutes. Add garlic, shallot, bay leaves, thyme, and rosemary, and sauté 2 minutes more. Season to taste with salt and pepper. Add tomatoes, tomatoes' juices, and paste, and cook 1 minute. Add wine and beef broth. Bring to a boil, and then reduce to simmer 4 to 5 minutes.

Adjust seasonings. Place meat and accumulated juices back in pot and cover. Roast in oven about 1 hour; then turn meat and add potatoes and carrots. Roast about 1 hour longer; then add pearl onions and return to oven for final 1/2 hour.

Serve roast with a simple green salad. Discard bay leaves and reserve vegetables (and any leftover roast) for ravioli.

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Cheese Crackers with Sage

Miscellaneous Recipes

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Preparation Time: 30 minutes

Start to Finish Time: 60 minutes

Yield: about 2 dozen

• 1 cup sifted flour
• 1/2 teaspoon cayenne
• 1/2 teaspoon kosher or sea salt
• 1 tablespoon dried, crumbled sage
• 1 stick unsalted butter
• 8 ounces finely grated sharp cheddar cheese

Heat oven to 350 degrees. Into a mixing bowl, sift flour, cayenne, and salt. Stir in sage and set aside.

In a standing mixer, cream butter. Add cheese until combined. On slow speed, add dry ingredients until thoroughly incorporated.

Scrape dough out onto lightly floured surface and roll into a log (2-inch diameter). Cover in plastic wrap and form a square roll. Chill at least 20 minutes.

Slice dough into thin squares (1/8-inch thickness). Place on ungreased baking sheet and bake 10 minutes or until crisp.

Make monograms or other decorations with extra pieces of dough.

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Gnocchi with Tomato-Rosemary Cream Sauce and Sausage

Meat Recipes

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Preparation Time: 45 minutes

Start to Finish Time: 105 minutes

Yield: Yield: 6 servings

• 4 sweet Italian sausages, casings removed
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 onions, chopped
• Pinch red pepper flakes
• 1 tablespoon dried rosemary, divided
• 1/2 cup Marsala wine
• Splash red wine (optional)
• 1/2 can beef broth
• 1 cup crushed canned tomatoes
• 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano
• 1/2 cup half & half
• Kosher or sea salt and freshly ground black pepper
• 1 small package fresh gnocchi
• Garnish: dried celery leaves or chopped fresh parsley

Heat oven to 350 degrees. In heavy-bottomed, ovenproof saucepan over medium-high heat, cook sausage until browned and done through. Remove to a plate with a slotted spoon, discarding all but 2 tablespoons fat.

Sauté carrots, celery, and onions about 5 minutes. Add red pepper flakes and half of rosemary, crumbling with fingers, and cook 1 minute. Add Marsala and red wines, stirring and scraping any browned bits from the bottom. Cook on high heat until liquid has reduced by half.

Add sausage back to pan. Add beef broth and tomatoes and cook until reduced by half. Stir in cheese and remaining rosemary. Turn heat off and add stir in half & half. Season with salt and pepper. Stir in fresh, uncooked gnocchi and bake 1 hour. Garnish with dried celery leaves or fresh parsley.

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